They’re called “medibles”—macarons, truffles, marshmallows, and more. And they’re causing a buzz.

There are millions of recipes for granola, but few involve a gram scale.

The scale is one of the first things that Stephany Gocobachi and Akhil Khadse bring out when they start a batch of medicated granola for Flour Child, their new enterprise. As the oven in their sunny Tendernob studio preheats, Gocobachi, a bright-eyed, voluble 25-year-old, weighs a minuscule amount of powdery green hashish, then tips it into a small saute pan of oil, raw sugar and maple syrup. Slowly, gently, she heats it up to convert the THCA in the cannabis resin into the psychoactive molecule THC.